A new approach to study starch changes occurring in the...

European Food Research and Technology 1997 / 04 Vol. 204; Iss. 4

A new approach to study starch changes occurring in the dough-baking process and during bread storage

Alberto León, Encarna Durán, C. Benedito de Barber
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Volume:
204
Language:
english
Pages:
5
DOI:
10.1007/s002170050083
Date:
April, 1997
File:
PDF, 129 KB
english, 1997
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